READY IN: 45minsYIELD: 2 cup


  • 6tablespoonsbutter
  • 6cupsyellow onions, chopped(or sliced Lyonnaise cut)
  • 1teaspoonsea salt
  • 1 12 cupsbechamel sauce
  • 14 teaspoonhot paprika (substitute tomato purée, herbs or spices)

    Serving Size: 1 (1052) g

    Servings Per Recipe:1

    Calories: 498.2

    Calories from Fat 315 g 63 %

    Total Fat 35.1 g 53 %

    Saturated Fat 22.1 g 110 %

    Cholesterol 91.6 mg 30 %

    Sodium 1486.3 mg 61 %

    Total Carbohydrate45 g 15 %

    Dietary Fiber 8.3 g 33 %

    Sugars 20.4 g 81 %

    Protein 5.7 g 11 %


  • In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
  • Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally – DON’T brown them.
  • Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt – don’t add nutmeg; set aside.
  • When the cooking time is up, remove the lid and let the liquid evaporate from the onion mixture, about 10 minutes, stirring often to prevent it from browning.
  • Remove from the heat and transfer the onions to the bowl of a food processor. Purée them until the texture is smooth, 15 to 20 seconds.
  • Add the puréed onions to the béchamel, stir well and bring the mixture to a simmer. Depending on what it will be served with, season it appropriately.
  • Serve immediately otherwise, place some wax paper on top to prevent a skin from forming and move it to the back burner, keeping it warm until needed.
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